2015/16 Taught Postgraduate Module Catalogue

FOOD5470M Sensory Properties, Food Texture and Structure

10 creditsClass Size: 100

Module manager: Dr Peter Ho
Email: p.ho@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2015/16

Module replaces

FOOD5085M

This module is not approved as an Elective

Objectives

The main aims of this module is to:
(i) outline the design, application and interpretation of statistically valid sensory analysis methods for assessing food quality, consumer choice and preferences;
(ii) describe the scientific principles and methods for measuring food texture, structure and rheological properties and their application in the food industry and for research.

Learning outcomes
On completion of this module students will be better able to:
(i) describe sensory properties of food and select sensory analysis techniques for measuring sensory attributes (e.g., appearance, flavour, texture);
(ii) design and conduct statistically valid sensory tests using appropriate experimental design and statistical techniques for selecting sensory assessors, sample preparation, and for the collection, analysis and interpretation of sensory data;
(iii) outline instrumental measurement techniques for food texture and discuss the relationship between sensory and food texture attributes;
(iv) describe the use of rheology to describe the mechanical properties of solids and liquids, characteristic behaviour of solutions, gels and dispersions;
(v) describe how food structure can be measured and how it relates to texture, flavour and sensory perception of food;
(vi) understand the mechanisms and principles governing food oral processing.

Skills outcomes
On completion of this module students will be better able to:
(i) use computerised sensory tools to plan and design sensory tests;
(ii) use statistical packages to analyse data from a range of different sensory analysis tests used in quality control, new product development and research.

Syllabus

- Principles and techniques for measuring sensory data
- Experimental design and statistical methods for analysing sensory data
- Overall and attribute difference tests
- Sensory affective tests
- Sensory descriptive analysis techniques
- Methods for measuring food texture and rheological properties in foods and on-line measurements.
- Measuring food structure
- Oral processing and sensory perception.

Teaching methods

Delivery type	Number	Length hours	Student hours
Computer Class	4	2.00	8.00
In Course Assessment	2	1.00	2.00
Lecture	22	1.00	22.00
Practical	4	1.00	4.00
Private study hours			64.00
Total Contact hours			36.00
Total hours (100hr per 10 credits)			100.00

Private study

- Reading and writing reports: 42 hours.
- Preparation for exams: 22 hours.

Opportunities for Formative Feedback

From attendance and practical report and MCQs throughout the semester

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Practical	report	20.00
In-course Assessment	MCQ for IFST foundation level sensory accreditation	15.00
In-course Assessment	MCQ for IFSTintermediate level sensory accreditation	25.00
Total percentage (Assessment Coursework)		60.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Exams

Exam type	Exam duration	% of formal assessment
Standard exam (closed essays, MCQs etc)	1 hr 00 mins	40.00
Total percentage (Assessment Exams)		40.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Reading list

The reading list is available from the Library website

Last updated: 08/08/2012

Disclaimer

Browse Other Catalogues

• Undergraduate module catalogue
• Taught Postgraduate module catalogue
• Undergraduate programme catalogue
• Taught Postgraduate programme catalogue

Errors, omissions, failed links etc should be notified to the Catalogue Team.PROD